Lentil Soup from Ricardo

From: Lalaloula

On Oct 14, 2009

Mmm, this soup was so hearty, spicy and yummy! It had a lovely carrot-curry taste with lots of heat from the harissa paste (I used 1/2 ts). Just perfect on this cold autumn day! Due to WRC's comment, I only used 4 cups of stock, which made for a nice chunky soup. I think 5 would have been alright, though, too. I cant wait to make this again as it really warms you through. THANKS SO MUCH for sharing this superb recipe with us, Boomie! Made and reviewed for Everyday Is A Holiday Tag Game Octobre 09.

From: White Rose Child

On Jun 6, 2008

This soup was fast and simple, I'll certainly say that for it. The problems I had are that it turned out quite watery- usually lentil soups are thick and filling, but this one seemed to have too much liquid- and didn't have much flavor. Maybe it's because I didn't have Sambal Oelek, I just added tabasco. However, I had also used a lot of extra garlic and tripled the curry powder, plus some added cumin. I still had to sprinkle more curry powder into each bowlful. In short, this is not really to my taste, but lots of others obviously love it, so I'd never say it's a bad recipe! :-D

From: Baby Kato

On Mar 5, 2008

Boy, is this soup good, its full of big bold flavours. Hot, spicy and fresh tasting. I used Eston lentils, thai red curry and habanaro sauce. This was quick and easy to make. It was tasty, filling and very, very satisfying. Thank you so much for sharing.

From: WI Cheesehead

On Feb 18, 2008

An easy, quick soup. I love curry! I cut it in half for myself and used roasted red chili paste (1/8 tsp - I was afraid of the heat, but next time will use 1/4 tsp.) Just a note: if you use brown or green lentils, the simmer time will be much longer, like 30-40 minutes. I usu. use red lentils anyways. Thanks, Boomette!